- 1 bunch Josie’s Organics Organic Cilantro
- 6 large Eggs
- 3 tbsp. Mayonnaise
- 1 tsp. Dijon Mustard
- 1 tsp. Apple Cider Vinegar
- ½ tsp. Paprika
- Salt & Black Pepper, to taste
- Pomegranate Arils, for garnishing
Servings: 12 Deviled Eggs
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
Bring a pot of water to a boil. Reduce heat to low and place the eggs in the water. Increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling, prepare the ice water bath by placing a few cups of ice in a large bowl. Set aside.
Using a slotted spoon, transfer the boiled eggs to the ice bath to cool completely.
Once cooled, peel them and slice lengthwise.
Remove the yolk and add to a small bowl. Place the egg whites on a serving dish.
Mash the yolks with a fork. Add the mayonnaise, ¼ cup finely chopped cilantro, mustard, vinegar, paprika, salt, and black pepper. Mix everything together until smooth.
Use a spoon or transfer the yolk mixture to a piping bag to add into the centers of the egg whites.
Garnish with a cilantro leaf and 2-3 pomegranate ariels each to mimic “holly.” Enjoy!